Tuesday, August 14, 2012

The advanced mooncake trial

Much to my anxious and also 'kan-cheong', i was already trying to find out which recipe can make the softest snowskin mooncake's skin. I have tried a couple and not satisfied with it (which I do not want to name which are as different bakers may yield different results so it wont be fair to criticise or say any recipe not good). So i happen to chanced upon this 2 recipe that I really like. And i will share with all the viewers who are keen to try out at home.
I tried a recipe from Anncoojournal, using those snowskin premix. It was easy to handle and it is really soft and chewy texture. I used that for Lotus & Green Tea paste. Another was from Auntyochanna, using Ice Cream Soda with Kou Fen and it was really nice. I used it for Durian paste and added durian essence to the skin. It smelled like durian ice cream, those traditional type. Yummy and soft with a sweet durian smell.
I have made them into Kitty, traditional design and then spent 6-7hrs 1 afternoon, rushing out some trial samples orders for my friends and my mum's collit. A total of about 150pcs mini snowskin mooncake already took me 1/2 day.. tired tired. But end result was great when you see all the colourful mini mooncakes in front of you.
Snowskin Mooncake (Recipe from Anncoojournal)
45g Ordinary Kao Fen
225g Snowskin flour (KWT Pinpe Premix Powder)

60g Icing sugar
45g Shortening
350g Water
1/2 tsp Green tea powder
Boil 350g water and green tea powder together and cover with lid, simmer at lower heat for 5 minutes, leave to cool. Stir well and measure green tea water to 300g.

Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a large bowl and set aside.
In a pot, mix 300g green tea water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth.
Measure dough to 22g and wrap in 25g green tea lotus paste.
Roll it into a ball and dust with some cooked glutinous rice flour (Gao fen 糕粉).
Press firmly into mould ~~unmould it and store in airtight container.
Chill green tea snowskin mooncake before consume.

Snowksin Mooncake using Ice Cream Soda (Recipe from Aunty Yochana)
90 gm. fried glutinous rice flour (Kao fen)
10 gm. tang mien flour
30 gm. shortening
40 gm. icing sugar
200 gm. ice-cream soda or 7-up
little pandan, pink, lemon yellow colouring

Sift the glutinous rice flour and wheat starch into a mould.
Add in icing sugar and shortening and mix till thoroughly mixed.
Pour in ice-cream soda and mix into a soft pliable dough.
Divide dough into 4 portions. Add colouring to each portion, leaving one portion white.
Place each dough between plastic sheets and roll into a rectangular flat piece of the same size. Stack the dough on top of one another, then roll into a swiss roll.
Cut into 6 equal pieces. Divide the lotus paste fillings into 6 portions.
Roll the spiral part into a flat piece and wrap with lotus paste filling. Press into a mooncake mould then knock out.
Chill before serving.

Please try both recipe as it is really good. 1 is soft and chewy to texture, another is soft soft and feels like ice-cream snowskin.

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